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Fresh Spring Rolls with Glazed Shiitake Mushrooms and Peanut Dipping Sauce

Yields1 Serving

Spork Food's Fresh Spring Rolls with Glazed Shiitake Mushrooms and Peanut Dipping Sauce from Ep 8 of New Day New Chef

Fresh Spring Rolls with Glazed Shiitake Mushrooms
 2 tsp high heat oil (coconut or safflower)
 4-6 Shiitake mushrooms (sliced into strips)
 2 tsp rice vinegar
 2 tsp coconut nectar
 1 tsp sesame oil (optional: hot pepper sesame oil)
 2 tsp organic tamari (wheat-free)
 1 Persian cucumber (sliced into thin strips)
 1/2 red or orange bell pepper (sliced into thin strips)
 1 carrot (finely grated or sliced into thin strips)
 1/2 cup purple cabbage (finely shredded)
 1 cup shredded lettuce
 12 leaves fresh mint or Thai basil
 8-10 rice wrappers
Tangy Peanut Dipping Sauce
 1 cup organic smooth peanut butter
 1/2 cup hot water (plus about 1/2 - 1 cup additional water as needed)
 1/4 cup organic tamari (wheat-free)
 3 Tbsp coconut nectar
 1/4 cup rice vinegar
 2 tsp sesame oil (with or without chilis)
 2 Tbsp lime juice
 1 Tbsp finely chopped ginger (pickled or fresh)
 1/4 tsp garlic powder
 1 tsp red pepper flakes (optional)
Fresh Spring Rolls with Glazed Shiitake Mushrooms

Heat a small sauté pan over medium heat. Add oil,
shiitake mushrooms, rice vinegar, brown rice syrup,
sesame oil and tamari.


Cook until soft and well glazed, about 3-5 minutes.


Place cooked mushrooms, sliced cucumber, peppers,
carrot, lettuce and mint or Thai basil in separate bowls,
or on a platter.


To roll fresh rolls, soak each rice wrapper in warm water
until slightly softened, about 5-10 seconds.


Place on a flat working surface and fill with a line
of your choice of the fillings, close to the base of wrapper.


Begin by folding the bottom flap over your filling.
Bring the two sides over the folded bottom flap,
and then bring the remaining side over the entire roll,
to create a burrito shape.


To serve, slice on a bias (on the diagonal) and
serve with dipping sauce.

Tangy Peanut Dipping Sauce

Add peanut butter and hot water to a small space
pot over medium - low heat. Whisk until uniform.


Add tamari, coconut nectar, rice vinegar, sesame oil,
lime juice, ginger, garlic powder and chili flakes, if using.


Cook over medium-low heat, stirring frequently until sauce
becomes a dark caramel color, about 3-5 minutes. Set aside.


Serve with fresh rolls.